I know I said chocolate was not my favorite, but when you find a good recipe, well you take them as you find them. These little lace cookies are a great find. Chocolate or plain.
Trader Joes has a great little lace cookie that comes in milk chocolate or dark chocolate, and they are a great cookie for a store-bought cookie. Trust me, I know; I have had an embarrassing amount of them. However, when you have my issue, you know the one about soy, well I had to give them up. Well, have no sympathy for me; I do believe I have found their substitutions. Not just a substitution, these are even better.
The recipe said to use a teaspoon of batter. Although I followed the recipe, I thought that was an inordinately small amount of batter. Well, I was wrong. The teaspoon of batter makes a three-inch cookie. I think the next time I make these I will try to make a two-inch cookie.
Although I did not try this yet, I think you could remove them from the cookie sheet while still warm and pliable, place them over a bowl to form them into a cup to use for an edible ice cream bowl. Mmmmm….
Thank you FineCooking. I am so happy to have this little cookie in my cookie jar.
- 2 oz. pecans (to yield ½ cup ground pecans)
- 2 oz. (4 Tbs.) unsalted butter
- ⅓ cup granulated sugar
- 2 Tbs. light corn syrup
- 1-1/2 oz. (1/3 cup) all-purpose flour
- Pinch salt
- 1 tsp. pure vanilla extract
- ½ cup coarsely chopped pecans
- 4 oz. milk chocolate, chopped
- Mise en place ~ Gather all ingredients
- Position racks in the middle and upper third of the oven.
- Preheat the oven to 350°F.
- Line two baking sheets with nonstick liners, like Silpat brand, or with parchment.
- In a food processor, grind the 2 oz. of pecans finely; measure out ½ cup.
- Heat the butter, sugar, and corn syrup in a medium saucepan over low heat, stirring often, until the butter melts and the sugar dissolves.
- Increase the heat to medium high; stir constantly; bring the mixture just to a boil.
- Remove the pot from the heat; stir in the flour and salt until incorporated.
- Stir in the vanilla, the ground pecans, and chopped pecans.
- Drop the batter by the teaspoon 3 inches apart on the baking sheets, about six cookies per baking sheet.
- Bake the cookies until evenly light brown, 11 to 12 minutes.
- About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking.
- The cookies won't begin to spread until about 6 minutes into baking.
- Line a cooling rack with paper towel.
- Remove the cookies from the oven; when they're firm (which will take just a few minutes), use a wide spatula to transfer them to the rack to cool completely.
- Melt the milk chocolate in a bowl in a microwave or over a water bath.
- Let it cool enough to thicken slightly.
- Arrange the cookies in pairs of similar size.
- Turn half of the cookies bottom up.
- Leaving a ½-inch border around the edge, spread a thin layer of milk chocolate over the cookies that are bottom up.
- Gently place the remaining cookie, bottom down, onto the milk chocolate.
- Let the cookies sit until the filling firms, about 30 minutes.
They also freeze well in a tin or sturdy plastic container.
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